Brewers Association Releases Best Practices Guide To Quality Craft Beer

"American craft brewers’ ability to consistently deliver quality products is critical to their reputation and success. Beer is a highly perishable product and susceptible to a number of factors that can diminish its quality from the time it is brewed to the moment it’s consumed," said Bob Pease, chief operating officer, Brewers Association. "This guide offers a set of best practices to ensure that all stakeholders in the brewing, distribution and retail sectors—in both the U.S. and abroad-put forth the highest quality product possible for consumers to enjoy."

The best practices guide was developed for the BA by biochemist Gary Spedding, Ph.D., managing owner of Brewing & Distilling Analytical Services LLC, with guidance from a committee of BA representatives. It reviews a variety of essential elements including quality, stability, sensory perception, aging and deterioration, staleness, distribution, delivery and beer dispense.

"We all have a role to play in quality assurance when it comes to our products," said Ken Grossman, founder of Sierra Nevada Brewing Company, member of the Brewers Association Board of Directors and co-chair of the Brewers Association technical committee. "A thorough understanding of proper and improper treatment of craft beer will go a long way toward ensuring that our consumers get only the best beer possible—benefiting small and independent American craft brewers, domestic and global retailers and beer drinkers."

Best Practices Guide to Quality Craft Beer — Delivering Optimal Flavor to the Consumer is available for download on the BA website.
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